饮食习惯、生活方式与结直肠癌关系的配对病例对照研究  

Relationships between dietary,lifestyle and colorectal cancer:a matched case-control study

作　　者：冯斐[1] 燕锦[2] 袁萍[1] 胡晓琴[1] 徐琳[2] 杨艳芳[1] 

机构地区：[1]四川大学华西公共卫生学院流行病学教研室 [2]四川省肿瘤医院肠道外科,成都610041

出　　处：《山东大学学报（医学版）》2013年第7期107-112,共6页Journal of Shandong University:Health Sciences

基　　金：国家自然科学基金(81102196);教育部博士点专项科研基金(20090181120019)

摘　　要：目的探讨饮食习惯、生活方式与结直肠癌的关系,为预防结直肠癌的发生提供科学依据。方法采用1∶1匹配的病例对照研究方法,对四川省肿瘤医院400例经病理学确诊的新发、原发结直肠癌患者和400例同期未患结直肠癌的健康体检者(对照组)进行问卷调查。采用单因素及多因素条件Logistic回归、非条件Logistic回归分析结直肠癌的相关因素。结果多因素条件Logistic回归分析结果显示,每日静坐时间≥8 h(OR=2.01,95%CI:1.15～3.50)、食用腌泡菜≥3次/周(OR=2.19,95%CI:1.48～3.23)、食用腊制食品≥2个月/年(OR=4.12,95%CI:2.59～6.55)、经常食用脂肪及糖类食物(1～2种OR=1.97,95%CI:1.03～3.76;3～5种OR=3.41,95%CI:1.68～6.93)和结直肠癌家族史(OR=3.46,95%CI:1.37～8.75)是结直肠癌的危险因素,而经常饮茶(OR=0.61,95%CI:0.40～0.94)、经常运动(OR=0.36,95%CI:0.23～0.56)、食用豆类及豆制品≥3次/周(OR=0.46,95%CI:0.28～0.75)是结直肠癌的保护因素。经常食用脂肪及糖类食物在结肠癌的发生中作用突出(1～2种OR=7.53,95%CI:1.75～32.34;3～5种OR=10.57,95%CI:2.38～46.95),未发现在直肠癌发生中起作用。结论饮食习惯、生活方式可能与结直肠癌的发生有关,应通过开展健康教育等方式进行干预,积极倡导群众适当运动,平衡膳食,以预防结直肠癌的发生。Objective To explore the relationships between dietary, lifestyle and colorectal cancer, and provide a scien- tific basis for the prevention of colorectal cancer. Methods In the 1 ： 1 matched case control study, 400 patients with pathologically confirmed colorectal cancer from Sichuan Cancer Hospital and 400 healthy individuals were enrolled, and were investigated used a questionnaire to collect information of the dietary and lifestyle. Univariate and multivariate con- ditionaL/non-conditional logistic regression were used to assess the effects of each related factor on colorectal cancer risk. Results Multivariate conditional logistic regression analysis showed that daily sedentary time over 8 hours（ OR = 2.01, 95% CI： I. 15-3.50）, eating pickles over 3 times a week（ OR = 2. 19, 95% CI： 1.48-3.23 ）, eating smoked meat over 2 months a year（ OR = 4.12, 95% CI： 2.59-6.55 ）, eating fat and sweet food（ 1 to 2 kinds of food, OR = 1.97, 95% CI： 1.03-3.76 ; 3 to 5 kinds of food, OR = 3.41, 95% CI： 1.68-6.93 ） and family history of colorectal cancer （ OR = 3.46, 95 % C1： 1.37-8.75 ） were risk factors, while regular tea intake （ OR = 0.61,95 % CI： 0.40-0.94 ）, regular exercise （ OR = 0.36, 95 % CI： O. 23 4）. 56 ）, and regular consumption of beans and bean products over 3 times aweek（ OR = 0.46, 95% CI： O. 28-0.75 ） were protective factors for colorectal cancer. Eating fat and sweet food played a prominent role in colon cancer （ 1 to 2 kinds of food, OR = 7.53, 95 % CI： 1.75-32.34 ; 3 to 5 kinds of food, OR = 10.57, 95% CI： 2.38-46.95 ）, but did not in rectal cancer. Conclusion Dietary and lifestyle may be associated with colorectal cancer. Health education for the disease should be strengthened and more exercise and balanced diet should be advocated to prevent colorectal cancer.

关 键 词：结直肠癌 配对病例对照研究 危险因素 LOGISTIC回归 

分 类 号：R735.3[医药卫生—肿瘤]